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All Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN MIPA Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH) Diseminasi : Jurnal Pengabdian kepada Masyarakat Mitra Mahajana: Jurnal Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat
Rizal Koen Asharo
Universitas Negeri Jakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Other

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Journal : Mitra Mahajana: Jurnal Pengabdian Masyarakat

 1 
Wawasan Perilaku Hidup Bersih dan Sehat (PHBS) di Masa Kenormalan Baru dalam Upaya Mencegah Penyebaran Covid-19 di Lingkungan Sekolah Rizal Koen Asharo; Achmad Arifiyanto; Firas Khaleyla; Choirina Tamimi Rahmadi
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2021): Volume 2 Nomor 2 Tahun 2021
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v2i2.977

Abstract

The Indonesian government has long supported educational institutions to provide clean and healthy living habits through the Ministry of Health. However, clean and healthy living habits in schools seem to be increasingly important nowadays, because in the new normal era of the corona virus pandemic, children will soon return to school. Schools must maintain a clean and healthy lifestyle by involving teachers, students, and the community in the school environment and following certain health-related procedures. The school environment also needs to be made clean and healthy. The benefit of maintaining a clean and healthy lifestyle at school is to create a clean and healthy environment. In this way, the teaching process will run smoothly, and the health of teachers, students and the surrounding community will not be disturbed. Education on clean and healthy living habits is packaged in a national seminar in collaboration with SMA Negeri 19 Surabaya on Sunday, March 28, 2021. This activity is carried out in the form of lectures with the help of power points, through a zoom meeting platform which is also broadcast live on Youtube. The material presented includes three things with the author himself as the resource person and moderator of the event. The three materials are about Covid-19 and its development, the Covid-19 vaccine and its effectiveness, and the application of clean and healthy living habits in an effort to fight Covid-19. As for the participants, students from SD, SMP, and SMA with a total of 78 people and general participants reaching 11 people. This service is carried out independently and is carried out well in accordance with the objectives expected by the executor.
Pembuatan Tepung Pisang (Musa Spp) dengan Mudah dan Praktis sebagai Bahan Baku Pangan Olahan Reni Indrayanti; Rizal Koen Asharo; Pinta Omas Pasaribu; Rizky Priambodo; Vina Rizkawati; Yulia Irnidayanti
Mitra Mahajana: Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2021): Volume 2 Nomor 3 Tahun 2021
Publisher : LPPM Universitas Flores

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/mahajana.v2i3.987

Abstract

Banana (Musa sp) is a priority fruit commodity which is able to be a supporting factor for the welfare of the community. Bananas are easily damaged fruits, so the selling value of bananas will decrease according to the age of the fruit after harvest. Storage of fruit in various temperatures also has not been able to extend the banana fruit shelf life. The potential of bananas as a food source that can be stored can be done through the processing of bananas into banana flour. The banana flour training carry out at the Biology Laboratory of FMIPA UNJ with a participant from RW 03 and 05 Rawamangun District. The making of banana flour is done in two technique. The first technique is to peel the skin previously then the fruit is immersed in a 10% salt solution for 10-20 minutes.  The second technique is done by steaming raw bananas for 10-20 minutes before stripping and soaking in a salt solution. Bananas that have been peeling are then slicing thinly to make cassava chips. Banana cassava is dried using sunlight for 2-3 days or dried in an oven at 150 °C for 2 days.  Dried cassava is mashed using a household scale flouring miller tool. Flour produced from the oven drying process is brownish-white, whereas by drying sunlight it is bone-white with a very fine texture. The results of the test carbohydrate content of banana flour produced had 56.72 g / 100 g starch content, 23.09 g / 100g amylose content and 33.63 g / 100 g amylopectin content.  The activity ended with giving banana flour samples produced in this activity and providing flour as an aid tool for community entrepreneurship.
Co-Authors Achmad Arifiyanto Adisyahputra Adisyahputra Agung Mulya Darmawan Aldira Putri Damayanti Ananda Nuri Savira Anandhita Arnelya Anggi Koenjaini Putri Anisah Khairiyyah Azizatul Amala Choirina Tamimi Rahmadi Choirina Tamimi Rahmadi Eldrian Daffa Raihan Elsa Lisanti Hilda Arsyah Eka Putri Hilda Arsyah Eka Putri Ivan Hafidhuddin Khaleyla, Firas Mega Putri Nindyra Karimah Perdani Nurul Assyifa Wardana Pinta Omas Pasaribu Pinta Omas Pasaribu Pinta Omas Pasaribu Raymond Rayhand Tampanguma Reni Indrayanti Reni Indrayanti Reni Indrayanti, Reni Rizky Priambodo Rizky Priambodo Saskia Nabilah Sheryl Fitriasari Vina Rizkawati Vina Rizkawati YULIA IRNIDAYANTI Yustika Tri Asmara